Cooking and chatting with Maggie- Today: Coconut Rice and Peas With Roasted Vegetables

Introduce the recipe and chat with viewers.

Check the fridge for leftover vegetables, including leeks and tomatillos.

Decide to cook rice and peas instead of quinoa due to availability.

Prepare the peas by washing and soaking them overnight to plump them up.

Cook the soaked peas until they are al dente, ensuring they are not overcooked.

Gather vegetables for roasting: cabbage, kolbasa squash, tomatillos, carrots, and poblano peppers.

Prepare herb oil using olive oil and fresh herbs, particularly thyme.

Preheat the oven for roasting the vegetables.

Cut the vegetables into quarters and place them on a baking sheet with herb oil.

Roast the vegetables in the oven until they are tender.

Pluck spinach leaves, discarding the stems, and prepare to sauté them in a cast iron skillet.

Add the roasted vegetables to the sautéed spinach.

Equipment Needed

Dietary

Allergens